Though rooted in northern Italy, risotto is prepared in myriad ways using myriad ingredients all around the country, from risotto alla Milanese with saffron to risotto allo scoglio with shellfish and seafood.
While it's not the most challenging dish in the canon of Italian cuisine, risotto is easy to botch. So here's the basic recipe along with some tips to keep in mind while cooking.
Basic risotto recipe
Carnaroli is the ideal rice variety, otherwise vialone nano or arborio – but go for carnaroli if you can.
Sauté a finely chopped onion in oil and a little butter. The onion pieces should be smaller than the rice grains. Let the onion soften slowly over low heat, without burning. If necessary, add a little hot stock.
Add the rice (around 80 grams or 3 oz. per person) and toast it for a few minutes together with the onion.
At this point, add something alcoholic, like white wine. Allow the alcohol to evaporate and then continue cooking, diluting everything with hot stock by adding a ladle at a time until the rice is cooked and has absorbed all the liquid. Remove from the heat, add a pat of butter and work everything into a creamy texture. Serve with grated Parmigiano if you like.
You can add whatever you want to this basic classic risotto, and use any type of stock or alcoholic beverage you prefer.
10 mistakes to avoid
1. Reheating
Risotto needs to be prepared fresh and served immediately – never reheat it. You can prepare leftover risotto either al salto or in a frittata.
2. Using the wrong rice
Don't underestimate the quality of the basic ingredient – carnaroli, arborio, and vialone nano are the ideal rice varieties.
3. Rinsing the rice
Never rinse the rice because this changes its texture and depletes it of many nutrients.
4. Forgetting to toast it
Toasting the rice is very important. Have no fear, it won’t burn.
5. Skipping the alcohol.
Always add alcohol, whether it’s wine, liqueur, or whatever best suits your recipe. It helps de-grease the rice grains after toasting,
6. Using cold stock.
Use homemade stock, if you can, and remember to always add it while it’s extremely hot.
7. Easy on the mixing
Do not stir the risotto too much because the grains lose starch and stick together.
8. Mixing soft and crunchy grains
Do not scrape the bottom of the pan if some rice has stuck to it. Use only the soft grains.
9. Getting the mantecatura wrong
The concept of mantecare, (the verb form of mantecatura) is an Italian cooking essential, one that's crucial to risotto. It comes from the Spanish word for butter and means to gently work something—usually a dish—into a creamy consistency by blending in some sort of fat or butter. With risotto, at the very end, melt some butter in a spoon of hot stock (or wine) and work it into the rice to form a creamy texture. Do it gently and away from the heat by simply moving the pan. Avoid stirring it directly over the flame.
10. Serving it in the pan.
Serve risotto on a cold plate to halt the cooking of the grains.
FAQs
One of the most surefire ways to ruin risotto is by overcooking it. Like pasta, the rice should be al dente—just cooked with a little bite to it. If you can mold your risotto into a shape, you've cooked it too long. When cooking risotto on a stove top, taste it periodically to test its doneness.
What can go wrong with risotto? ›
One of the most surefire ways to ruin risotto is by overcooking it. Like pasta, the rice should be al dente—just cooked with a little bite to it. If you can mold your risotto into a shape, you've cooked it too long. When cooking risotto on a stove top, taste it periodically to test its doneness.
What is the secret to a good risotto? ›
Always use warm stock.
Warming the broth before adding it to the warm rice coaxes more starch out of each grain of rice and helps prevent it from overcooking. Cool broth takes longer to warm up in the risotto pan and may shock the grain into holding onto its starches while the rice itself continues to cook.
Is risotto unhealthy? ›
Risotto contains carbohydrates, which are necessary to fuel the body. But, some recipes are high in saturated fat because of the cheese and butter that is used to prepare the dish. Risotto can also be high in sodium. Adding vegetables and a lean protein helps give risotto a more balanced nutritional profile.
Is risotto bad for diabetics? ›
For comparison, the glycemic index of risotto is 70, and the glycemic load of 100 grams of risotto is 22.1, which is considered to fall into the high range. Rice also has a high glycemic index of 60. Diabetics should try to avoid risotto and rice, or eat them in moderation.
Is risotto bad for IBS? ›
Avoid saucy and rich dishes, such as curries and pasta sauces or dishes made with stock (such as risotto or ramen) as these often contain onion or garlic as well.
What rice not to use for risotto? ›
Great risotto cannot be made with long-grain rice, such as Basmati or Jasmine rice. Sometimes, other grains can be used to make risotto-style dishes, such as barley, farro, buckwheat, and quinoa.
Why is cooked risotto a high risk food? ›
The problem comes when rice is left to cool slowly and the bacteria go into overdrive, specifically between the temperatures of 28ºC and 35ºC. The longer the rice remains left out of temperature control once cooked and is not adequately cooled and refrigerated, the greater the risk.
Is risotto healthier than rice? ›
Arborio rice, harvested in Italy, is filled with goodness and nutrients. It may be somewhat starchier than other long-grain white rice. However, it isn't that high in carbs and is healthier than regular rice.
What is a healthy alternative to risotto? ›
Farro, quinoa, couscous, oats—as long as it gets creamy after a while on the stove, it can be a great substitute for a risotto-like dish. That's great news if you, like me, live somewhere where it's hard to find arborio at the supermarket.
You limit dairy products, red meat, sweets, added sugars, sodium (salt), and highly processed foods. Some additional guidelines include focusing on seasonal produce and reading food labels to help you avoid added sodium and sugar.
Which is worse for diabetics rice or pasta? ›
For this reason, pasta is the best option for a diabetic as it is rated as a low-glycemic index food. In contrast, potatoes, rice, and bread all fall under the high-glycemic index rating and are less good options for diabetics.
Is risotto good for your heart? ›
A typical serving of risotto contains nearly 8 grams of heart-damaging saturated fat. That's more saturated fat than two fast food hamburgers. Our Pritikin Mushroom Risotto has 0 grams of saturated fat, but loads of earthy flavors.
What are the bugs in my risotto? ›
Rice weevils infest and feed on grains, cereals and other foods. The female chews a hole into a grain and deposits an egg inside. Once fully grown, the adult weevil eats its way out.
What happens if you overcook risotto? ›
Overcook the rice, you quickly ruin it. Over-stir, and you lose the creamy, rich texture risotto is renowned for. "Cooking risotto is not as simple as it looks; there is a real skill to it," explains San Pellegrino Young Chef finalist Antonio Salvatore, who helms the iconic Monte Carlo restaurant Rampoldi.
Why is risotto undercooked? ›
Unlike pasta, which has a pretty set amount of time it needs to boil until it's al dente, risotto has a bit of wider range. There are a few variables to contend with: How hot the cooking liquid is, how strong it's simmering, or the type of rice used can all affect the total cooking time.
